Recipes Included On This Page Family French Dressing Freezer Jams Fresh Peach Cobbler Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Family French Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tomato catsup 1/2 cup vegetable or salad oil 1/4 cup apple cider vinegar 2 teaspoons confectioners' sugar 1 garlic clove -- split 1/4 teaspoon salt 1 dash pepper Combine all of the ingredients in a jar. Cover; shake vigorously. Chill to blend flavors, about 2 hours. Remove the garlic and shake again just before serving. Makes 1 1/4 cups of dressing. Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 12 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Freezer Jams Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) The Herald-Mail; 07/28/2009 Freezer jam is canning anyone can handle! By J.M. Hirsch / The Associated Press Canning food at home can be an intimidating process, what with that fear of death from a spoiled batch. Luckily, the freezer offers a fast, easy and fear-free form of canning homemade jams that anyone can handle. Unlike traditional canning (in which jars of food are submerged in boiling water to create a seal and kill off dangerous bacteria), freezer canning does not produce shelf-stable foods. In other words, they must be refrigerated or frozen. But that's a small price for the pleasure of opening a jar of delicious, inexpensive and fresh- tasting jam in winter. Here's how it works: When making jams using traditional canning, fruit, sugar, acid (usually lemon juice) and pectin (a natural gelling agent) are cooked together, ladled into jars, then boiled for set times. Freezer jam takes a shortcut. In its simplest form, fruit is chopped or crushed, then mixed with sugar and special freezer pectin (widely available at grocers). The fruit then is jarred and frozen. As needed, the jars can be moved to the refrigerator, where they will thaw into a thick jam. In the freezer, the jams keep for a year. Once thawed, they last about three weeks in the refrigerator. Because freezer jams don't rely on a careful balance of sugar and acidity to remain safe (as traditionally canned foods do), there is plenty of room for improvisation in terms of flavorings and blends. Freezer jams can be either cooked or raw. Uncooked freezer jams taste strongly of fresh fruit. Cooked versions have a more traditional jam-like taste. These recipes for blueberry-lemon and peach-mango cooked freezer jams are easy and incredibly flavorful. Strawberries, raspberries and kiwi also would work. The only special equipment needed are containers to store your jam in. The containers must hold up well in the freezer. Canning supply companies sell special plastic freezer lids that fit traditional glass canning jars. Blueberry-Lemon Freezer Jam Start to finish: 2 hours (15 minutes active) Makes about five 8-ounce jars 6 cups fresh blueberries 1 1/2 cups sugar 2 tablespoons lemon juice 1.59-ounce package freezer pectin In a large saucepan, combine the blueberries, sugar and lemon juice. Set over medium-high heat and, stirring constantly, bring to a boil. At first, it will seem as though there is not enough liquid; this is normal. Once the berries are boiling, reduce heat to medium and cook until the berries have mostly popped and the jam is very liquid and dark blue. Remove from the heat and let cool until just barely warm. Once the jam has cooled, mix in the pectin and stir for 2 to 3 minutes. Ladle the jam into jars, cover tightly and leave at room temperature for 30 minutes. Freeze until needed. Peach-Mango Freezer Jam Start to finish: 2 hours (20 minutes active) Makes about five 8-ounce jars 1 large mango, peeled, pitted and diced 4 medium peaches, pitted & diced (peaches can be peeled, if desired) 1 1/2 cups sugar 1 tablespoon lemon juice 1/2 teaspoon cinnamon 1 tablespoon grated fresh ginger 1.59-ounce package freezer pectin In a large saucepan, combine the mango, peaches, sugar, lemon juice, cinnamon and ginger. Set over medium-high heat and, stirring constantly, bring to a boil. At first, it will seem as though there is not enough liquid; this is normal. Once the mixture is boiling, reduce heat to medium and cook, stirring often, until the fruit is very soft and broken down, about 8 to 10 minutes. Remove the pan from the heat and let cool until just barely warm. Once the jam has cooled, mix in the pectin and stir for 2 to 3 minutes. Ladle the jam into jars, cover tightly and leave at room temperature for 30 minutes. Freeze until needed. Contributed to the FareShare Gazette by Art; 30 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Fresh Peach Cobbler Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh peaches -- sliced 1 1/4 cups flour 1 cup sugar 1/2 cup brown sugar 1/2 cup margarine 1 tablespoon lemon juice 1 teaspoon lemon peel 1/2 teaspoon cinnamon 1/4 teaspoon salt Combine 1 cup of flour, 1/2 of cup sugar, the salt and the cinnamon. Cut in the margarine until the mixture resembles corn meal. Combine the sliced peaches, lemon juice, lemon peel, 1/2 cup of sugar and 1/4 cup of flour; then spoon into greased nine-inch square dish. Sprinkle the flour mixture over top of the peaches. Cover and bake at 400F (200C) for 15 minutes. Then remove the cover and bake for another 40 minutes. Info on Cling Peaches: http://www.fareshare.net/peaches-cling.html Contributed to the FareShare Gazette by Art; 25 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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